Quotes of All Topics . Occasions . Authors
My absolute favorite meal in Nashville is sweet-potato pancakes at Pancake Pantry.
Hide it in a hiding place where no one ever goes Put it in your pantry with your cupcakes
I have a big bag of M&M's in the pantry, and I have a scoop after lunch. That's my treat.
I just pack up my pantry with lots of Oreos and other chocolate treats to disguise the fact that I don't have Tim Tams.
Your pantry is your first line of defense against food-borne illness and things like high blood pressure and cholesterol.
Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.
Finding exciting ways to use leftovers is what we all struggle with. There's one simple thing that you can do to transform them: Stock your pantry.
I like to keep almonds in my pantry. I also like to keep fruit on hand, just different types depending on the season. And string cheese - that's a really good one.
Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.
Cleaning is my favorite way to relax. I clear things out and get rid of the stuff I don't need. When the food pantry and the refrigerator are organized, I feel less stressed.
Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.
Until I got older, I never dreamed of what a demanding responsibility it is to keep food in the pantry, to keep clothing neat and presentable, to buy all that is needed to keep a home running.
After becoming pregnant, I had to makeover my pantry just a little to make the proper adjustments to support the baby. I've found some staples that will stick around after the baby is here, too.
Garlic is an essential, and so is this thing called Bragg's Liquid Aminos. It's like a soy sauce, but it's gluten-free and healthier. It's a great condiment and something I always keep in my pantry.
My curiosity and love for food started at an early age. My mother was a working mom, so I learned to whip up sweet and savory food using everyday pantry and grocery store ingredients that required little supervision.
I can put together a pretty decent meal from whatever happens to be in the refrigerator and the pantry. I like the challenge of this sort of improvisation, the rigor of limitation and sometimes having to take a risk.
Canned chickpeas are my tried-and-true pantry fallback for those days where I get home late with no game plan and no energy to cook. More than just about any other canned bean, they retain their shape and texture really well.
After he retired, Dad worked at my uncle's boat company, a camp for kids, and eventually became County Commissioner for a term. He is known around town, works at the Food Pantry my mother helped start, and is a very serious member of Kiwanis.
What worries me is that, because of the amount of media coverage of food, Britain seems to have become a foodie nation - but I'm not sure it actually has. I'm not sure there's been a huge change in the pantry at home or what we cook for supper.
I was hit by a car when I was 13, and the rumour was immediately that I had been playing chicken with the car with my best friend Kenny in front of the Nutmeg Pantry, which was the only shop in Sharon. In fact, the guy who hit me was inebriated.
A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.
My first taste memory is pickle. Even as a kid, I was really weird. I liked chillis. I used to climb up the shelves in my grandmother's pantry. The pickle jar was kept right at the top. One time, I dropped the jar and it broke. I was totally busted.
I do have a fantasy piece of technology that would do my food shopping for me, and if you wanted to, you could probably employ a butler or a maid. But I'd like to have a fridge that restocks itself. I don't know what you'd call that - an automatic restocking pantry?
I think, really, that the only way a person can open their heart to someone who is so much another is really by knowing them... whether that's in a classroom, or a soccer team, or a food pantry, or any of those things. I mean, we're kind of more alike than we are different.
The sweetest thing we ever had was, like, animal crackers in the pantry. I think my parents sort of passively made sure that we didn't have a lot of junk food at our disposal, and I think that helped me and all my siblings growing up with how to approach nutrition and eating right.
I concentrate on making everything strong, and you can't do that with just cardio. I strength-train one day - and I'm not talking heavy weights, just a little. I see my trainer one day, next day I take a yoga class or cook. I'm not someone who just opens a pantry and rustles something up.
Stock up your pantry and your freezer with things that aren't perishable: Your favorite jar of tomato sauce that lists 'tomato' as the first ingredient, lots of grains, olive oils, vinegars, tomato pastes, onions, shallots. When you go to the store, you only have to pick up meats and produce.
When I'm doing kitchen planning as well as bathroom design, I try to walk through the day with the homeowner. If we're talking about a kitchen, it will be: So, we are walking in with the groceries. When we are taking them out of the car, where will they go? What is the distance to fridge, to pantry?
In her second career as a minister, my mother defied a legacy of chauvinism to become a leader of our community, overseeing a church that served as a hub, offering parenting classes, a food pantry, after-school programming, and - in the wake of Hurricane Katrina - a lifeline to those ravaged by loss.
My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop in search of items that will sit in their pantry for years after they use just a teaspoon or pinch of them.
I'm not a normal person with normal tastebuds, so I'll save you all from cringing/dissing on my late night flavour pairings, but I will say when I was a kid, with little to no access to anything but my mother's pantry, I'd dip everything in ranch dressing, Miracle Whip, katsup, barbecue sauce, honey, mustard, etc.
For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand - bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
I love the idea of a tiny window between the back stoop and the pantry, where the milkman would pass through the cheese. But of course, there is no milkman anymore. So somebody coming by the house and seeing the window would say, 'Oh, that must be original, because that's where the milkman passed the cheese through to the pantry.'
